Fennel Potato Salad Food

FENNEL POTATO SALAD

Steps:

• In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
• In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

NEW POTATO SALAD WITH FENNEL AND SPRING PEAS

Steps:

• For the potatoes and peas: Add 6 cups water, 3 tablespoons of salt, and potatoes to a heavy-bottomed pot. Turn heat to high, partially cover, and bring to a boil. Meanwhile, blanch peas: Bring 6 cups of water with 3 tablespoons of salt to a boil. Prepare an ice bath with 1 tablespoon of salt. Add peas to the boiling water and cook until the water comes up to a boil again, 2-3 minutes. Taste to verify that the peas are fully cooked; then strain, place peas into the salted ice bath to halt cooking, and set aside. Check potatoes periodically by piercing the largest one with a fork. They are done when the fork goes all the way through with no resistance. Turn off the heat and let the potatoes sit in their water, 4-5 minutes longer. While potatoes are cooking, prep the rest of the ingredients (Step 2).
• Vinaigrette: In a small saucepan over medium-low heat, add vinegar, olive oil, sugar, salt, and pepper. Bring to a simmer to dissolve and incorporate all of the ingredients. Remove from heat and set aside. Meanwhile, prepare the fennel by removing the fronds (reserving them for later use) and use a mandoline to slice into thin strips. Add the sliced fennel to a bowl, along with the green onions and warm vinaigrette. Toss to coat and set aside.
• Assembly: Drain the peas and fully cooked potatoes. Cut the potatoes in half and add directly to the fennel while they are still warm; toss so the vinaigrette is absorbed into the potatoes. Roughly chop the fennel fronds (about ¼ cup), and cut the mint and basil into a rough chiffonade (about ¼ cup total); add to the salad. At the last minute, to avoid discoloration, add the peas. Toss again and serve.

FENNEL POTATO SALAD

Steps:

• In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
• In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

SCANDI TROUT WITH FENNEL POTATO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of boiling salted water and simmer for 15 mins until cooked, then drain. Put the onion and fennel in a bowl, cover with the lemon juice and set aside. Mix half the lemon zest with the mustard, honey and oil. Place the trout, skin-side down, on a baking tray lined with parchment. Brush the mustard glaze over the trout and bake in the oven for 10 mins until just cooked and starting to flake.
• Once the potatoes are cool enough to handle, slice them into 1 cm-thick pieces and tip into a large bowl. Mix the remaining lemon zest with the soured cream, dill, parsley and some seasoning. Spoon over the potatoes and stir through. Add the onion and fennel, and mix gently. Sprinkle the reserved fennel fronds over and serve with the trout.

ROASTED SWEET POTATO, FENNEL, AND ONION SALAD

Steps:

• Preheat oven to 400°.
• Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
• Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
• Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
• Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.

GRILLED POTATO AND FENNEL SALAD

Steps:

• Whisk mayo with lemon juice, garlic, scallions, and salt and pepper (if its thicker than heavy cream, thin with a little water) Grill potato slices on a covered grill until they are brown and tender (about 2-3 minutes) Grill the fennel for 2 minutes per side, uncovered.
• Arrange the potato and fennel slices in an alternating pattern on a large platter and drizzle with the sauce.

POTATO, RED PEPPER, AND FENNEL SALAD

Steps:

• Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
• While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
• Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.